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1. 发明申请

US20170266230A1 COMPOSITION AND USE OF MACRO-MINERALS TO LOWER POSTPRANDIAL GLYCEMIC RESPONSE AND REDUCE BODY WEIGHT 审中-公开
公开(公告)号：US20170266230A1
公开(公告)日：2017-09-21
申请号：US15459412
申请日：2017-03-15
申请人： AMERICAN UNIVERSITY OF BEIRUT
发明人： Omar Obeid , Imad TOUFEILI , Ammar OLABI , Sani HLAIS
IPC分类号： A61K33/42 , A21D2/08 , A21D2/18 , A61K33/06 , A61K33/00
CPC分类号： A61K33/42 , A21D2/02 , A21D2/18 , A21D13/062 , A23L33/125 , A23L33/16 , A23V2002/00 , A23V2200/328 , A61K33/00 , A61K33/06 , A23V2250/1618 , A61K2300/00
摘要： Composition and use of macro-minerals to lower postprandial glycemic response and reduce body weight are disclosed herein.

2. 发明申请

US20170238559A1 POWDER COMPOSITION FOR PREPARING FLOUR PASTE 审中-公开
公开(公告)号：US20170238559A1
公开(公告)日：2017-08-24
申请号：US15518987
申请日：2014-10-14
申请人： ORIENTAL YEAST CO., LTD.
发明人： Seizo KOJIMA , Hiroyuki NOMOTO , Hideo NAKABAYASHI
IPC分类号： A21D10/00 , A21D2/08
CPC分类号： A21D10/005 , A21D2/08 , A21D2/183 , A21D2/186 , A21D2/262 , A21D2/263 , A21D13/066 , A23G3/36 , A23G3/42 , A23G3/44
摘要： To improve the storage property, heat-resistance and temporal stability of flour paste, and decrease the costs for the transport, storage and production of the flour paste. The present invention provides a powder composition for preparing flour paste containing processed starch, unprocessed starch, whey protein and thickener at predetermined amounts.

3. 发明申请

US20150110921A1 USE OF A DRIED STARCH BASED FLOUR 审中-公开
标题翻译：使用基于干燥淀粉的FLOUR
公开(公告)号：US20150110921A1
公开(公告)日：2015-04-23
申请号：US14402634
申请日：2013-05-21
申请人： Lyckeby Culinar AB
发明人： Jan-Olof Lundberg
IPC分类号： A21D2/08
CPC分类号： A21D2/08 , A21D2/186 , A23L7/198 , A23L19/15 , A23L29/212 , A23L33/135 , C12N1/04 , C12N9/96
摘要： The present invention describes use of a dried starch based flour for mixing with a water containing start product, which mixing enables production of an application product, wherein the water containing start product has the form of a liquid, paste or a powder with volatile water and wherein the dried starch based flour is dried to a level below its moisture equilibrium, and wherein the production of an application product, where at least a part of the water is transferred from the start product to the dried starch based flour, results in a transformation of the start product from the form of a liquid, paste or a powder with volatile water into an application product in the form of a powder.
摘要翻译：本发明描述了将干淀粉基粉与含水起始产物混合的用途，该混合使得能够生产施用产品，其中含水起始产物具有液体，糊状物或具有挥发性水的粉末的形式，其中将干燥的淀粉基面粉干燥至低于其水分平衡的水平，并且其中将至少一部分水从起始产物转移到干淀粉基粉末的施用产品的生产导致转化的起始产品从液体，糊状物或具有挥发性水的粉末的形式引入到粉末形式的应用产品中。

4. 发明授权

US09011961B2 Eutectic mixtures of esterified propoxylated glycerols with digestible fats 有权
标题翻译：酯化丙氧基化甘油与可消化脂肪的共晶混合物
公开(公告)号：US09011961B2
公开(公告)日：2015-04-21
申请号：US14064851
申请日：2013-10-28
申请人： Kansas State University Institute for Commercialization , Choco Finesse LLC
发明人： Leopold Strecker , David Rowe , James Louis Flowers , Dana Overman
IPC分类号： A23D9/007 , C07H11/00 , C07H13/02 , A23D9/013 , A23L1/308 , A23D7/01 , A23D7/015 , A23L1/30 , A23G1/36 , A23G3/40 , A21D2/08 , A21D2/16 , A21D2/18 , A21D13/06 , A23L1/212 , A23L1/217
CPC分类号： A23D9/013 , A21D2/08 , A21D2/16 , A21D2/181 , A21D13/068 , A23D7/011 , A23D7/013 , A23D7/015 , A23G1/36 , A23G3/40 , A23L19/09 , A23L19/18 , A23L33/12 , A23V2002/00 , A23V2200/124
摘要： Disclosed are methods for producing esterified propoxylated glycerols and eutectic mixtures containing one or more esterified propoxylated glycerols and one or more digestible fats. Food products containing the eutectic mixtures are also disclosed.
摘要翻译：公开了用于生产酯化的丙氧基化甘油和含有一种或多种酯化的丙氧基化甘油和一种或多种可消化脂肪的共晶混合物的方法。还公开了含有共晶混合物的食品。

5. 发明申请

US20120237639A1 MEAL SUBSTITUTE IN FORM OF BREAD TYPE COOKED FOOD AND A SPREAD TYPE CONDIMENT 审中-公开
标题翻译：面包类食品和散发型饮品
公开(公告)号：US20120237639A1
公开(公告)日：2012-09-20
申请号：US13500772
申请日：2010-10-25
申请人： Jean-Marie Blanchet
发明人： Jean-Marie Blanchet
IPC分类号： A21D13/00 , A23L1/221 , A21D2/02 , A21D8/06 , A21D13/08 , A21D2/08
CPC分类号： A21D2/266 , A21D2/362 , A21D2/366 , A21D10/005 , A21D13/24 , A21D13/28 , A21D13/32 , A23L19/01 , A23L33/15 , A23L33/16 , A23L33/20 , A23L33/30 , A23L33/40 , A23P10/40 , A23V2002/00 , A23V2200/08
摘要： A meal substitute containing nutrients including energetic and nutritional intake. Said meal substitute takes the form of a combination of bread- or cake-type food to be cooked and a spread- or cream-type condiment obtained from two separate powder mixtures to be mixed with water. The components of the mixture for manufacturing the food to be cooked are provided so as to obtain bread or cake after cooking for 2.5 to 6 minutes in a microwave oven, and the components of the mixture are provided so as to obtain the spread or the cream including cooking-sensitive micronutrients.
摘要翻译：含有营养素的膳食替代物，包括精力充沛和营养摄入。所述膳食替代品采用要煮熟的面包或蛋糕型食物的组合形式，以及由两种分开的粉末混合物获得的分散或奶油型调味品以与水混合。提供用于制造要烹饪的食物的混合物的组分，以便在微波炉中烹饪2.5至6分钟后获得面包或蛋糕，并且提供混合物的组分以获得铺展或奶油包括烹饪敏感的微量营养素。

6. 发明申请

US20120196013A1 PRODUCTION OF STABILIZED WHOLE GRAIN WHEAT FLOUR AND PRODUCTS THEREOF 有权
标题翻译：生产稳定的全谷物粉及其制品
公开(公告)号：US20120196013A1
公开(公告)日：2012-08-02
申请号：US13364987
申请日：2012-02-02
申请人： Lynn C. Haynes , Harry Ira Levine , Louise Slade , Ning Zhou , James Manns , Diane Gannon , Edward D. Howey , Mihaelos N. Mihalos , C. William Epperson , Sarwat Gabriel , Domenico Cassone
发明人： Lynn C. Haynes , Harry Ira Levine , Louise Slade , Ning Zhou , James Manns , Diane Gannon , Edward D. Howey , Mihaelos N. Mihalos , C. William Epperson , Sarwat Gabriel , Domenico Cassone
IPC分类号： A21D2/00 , A21D2/02 , A21D2/08
CPC分类号： A21D13/02
摘要： A stabilized bran component and stabilized whole grain wheat flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial starch gelatinization. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain wheat flour. The stabilized whole grain wheat flours and stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.
摘要翻译：含有组分的稳定化的麸皮成分和稳定的全谷物小麦粉是通过将含有麸，胚芽和淀粉的麸富集的粗级分进行研磨或研磨来生产的，以降低粗级分的粗糙度，而不会因磨损而基本上损害淀粉。可以通过加热来稳定粗级分，以显着降低粗级分的脂肪酶和脂氧合酶活性，而没有明显的淀粉糊化。保留高水平的天然抗氧化剂和维生素，同时在稳定期间避免大量的丙烯酰胺形成。稳定的粗级分或稳定化的麸皮组分可以与主要含有胚乳的精细级分组合以获得稳定的全麦小麦粉。稳定的全麦小麦面粉和稳定化的麸皮组分具有延长的保存期限，可用于制造烘烤食品，如饼干，具有理想的烘箱传播和非粗糙的口感。

7. 发明申请

US20110086152A1 Glycine-bearing leavening system for the production of bakery products 审中-公开
标题翻译：用于生产面包店产品的甘氨酸发酵系统
公开(公告)号：US20110086152A1
公开(公告)日：2011-04-14
申请号：US12658312
申请日：2010-02-10
申请人： Gideon Rath , Rainer Schnee
发明人： Gideon Rath , Rainer Schnee
IPC分类号： A21D2/24 , A21D2/08
CPC分类号： A21D2/245 , A21D2/02 , A21D2/145
摘要： A leavening system, in particular for the production of bakery products, which as a raising acid contains glycine alone (100%) or in combination with at least one further raising acid different from glycine.
摘要翻译：发酵系统，特别是用于生产作为升高酸的焙烤产品的发酵系统，其含有单独的甘氨酸（100％）或与至少一种不同于甘氨酸的另外的升高酸组合。

8. 发明申请

US20110086131A1 LIPOLYTIC ENZYME: USES THEREOF IN THE FOOD INDUSTRY 有权
标题翻译：脂肪酶：在食品工业中使用
公开(公告)号：US20110086131A1
公开(公告)日：2011-04-14
申请号：US12697718
申请日：2010-02-01
申请人： Andrei Miasnikov , Jørn Borch Søe , Jørn Dalgaard Mikkelsen , Mira Povelainen , Virve Pitkanen
发明人： Andrei Miasnikov , Jørn Borch Søe , Jørn Dalgaard Mikkelsen , Mira Povelainen , Virve Pitkanen
IPC分类号： C12N9/20 , C12P19/44 , C12P7/64 , C12P21/06 , C12P7/62 , A23C9/12 , A23J3/34 , A21D2/08 , A23L1/23
CPC分类号： C12N9/1029 , A21D8/042 , A23J7/00 , C11B3/003 , C12N9/20 , C12P7/6418 , C12P7/6445 , C12P7/6481 , C12Y301/01003
摘要： The invention encompasses the use of a lipolytic enzyme obtainable from one of the following genera: Streptomyces, Corynebacterium and Thermobifida in various methods and uses, wherein the lipolytic enzyme hydrolyzes a glycolipid or a phospholipid or transfers an acyl group from a glycolipid or phospholipids to an acyl acceptor. The present invention also relates to a lipolytic enzyme that hydrolyzes at least a galactolipid or transfers an acyl group from a galactolipid to one or more acyl acceptor substrates, wherein the enzyme is obtainable from Corynebacterium species.
摘要翻译：本发明包括在各种方法和用途中使用可从以下属中的一种获得的脂肪分解酶：链霉菌，棒状杆菌和Thermobifida，其中所述脂肪分解酶水解糖脂或磷脂或将糖基从糖脂或磷脂转移至酰基受体。本发明还涉及一种脂解酶，其至少水解半乳糖脂或将酰基从半乳糖脂转移至一个或多个酰基受体底物，其中该酶可从棒状杆菌属物种获得。

9. 发明申请

US20100086612A1 COATED CARRIERS 审中-公开
标题翻译：涂装载体
公开(公告)号：US20100086612A1
公开(公告)日：2010-04-08
申请号：US12445191
申请日：2006-11-30
申请人： Jens Viggo Frambol , Soren Albin Jensen , Viggo Creemers Norn
发明人： Jens Viggo Frambol , Soren Albin Jensen , Viggo Creemers Norn
IPC分类号： A23L1/10 , A23L1/03 , A21D10/00 , A23L1/035 , A23L1/05 , A21D2/02 , A21D2/08 , A61K9/14 , A61K47/46 , A61K8/02
CPC分类号： A21D2/16 , A21D2/02 , A21D2/36 , A21D6/00 , A23L7/198 , A23L29/10 , A23L29/212 , A23P10/30 , A23P10/47 , A23P30/34
摘要： The present invention relates to substantially free flowing powder products as well as preparation thereof. The powder product comprises coated carriers with excellent functional properties. The powder products can be produced in a simple and cost efficient way.
摘要翻译：本发明涉及基本上自由流动的粉末产品及其制备方法。粉末产品包括具有优异功能特性的涂层载体。粉末产品可以以简单和成本有效的方式生产。

10. 发明申请

US20090311375A1 CHEMICALLY LEAVENED DOUGH COMPOSITIONS AND RELATED METHODS, INVOLVING LOW TEMPERATURE INACTIVE YEAST 有权
标题翻译：涉及低温不活跃的YEAST的化学成分的组合物和相关方法
公开(公告)号：US20090311375A1
公开(公告)日：2009-12-17
申请号：US11961171
申请日：2007-12-20
申请人： DAVID J. DOMINGUES
发明人： DAVID J. DOMINGUES
IPC分类号： A21D2/08 , A21D10/02
CPC分类号： A21D8/045 , A21D2/145
摘要： Described are dough compositions and methods of making dough compositions, the dough compositions being chemically leavened and being prepared from ingredients that include a low temperature inactive yeast and a yeast inhibitor; the methods include inactivating the low temperature inactive yeast to inhibit the metabolic activity of the yeast as desired; the compositions and methods can be used, e.g., to prepare refrigerated dough products.
摘要翻译：描述的是面团组合物和制备生面团组合物的方法，面团组合物是化学发酵的并且由包含低温无活性酵母和酵母抑制剂的成分制成; 所述方法包括使所述低温无活性酵母灭活以抑制所需酵母的代谢活性; 可以使用组合物和方法，例如制备冷冻面团产品。

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